Name: Saag aloo
Total time: 30 min
Yield: Serves 2 as a side
Cuisine: Indian
Ingredients: 500g potatoes, peeled and cut into chunks; 2 tbsp sunflower oil; 1 onion, finely chopped; 1 red chill, finely chopped; 2 tsp cumin seeds; 2 tsp black mustard seeds; 1 tsp ground turmeric; a thumb-sized piece ginger, shredded; 3 cloves garlic, crushed; 400g baby spinach; ½ lemon, juiced

500g potatoes
peeled and cut into chunks
2 tbsp sunflower oil
1 onion
finely chopped
1 red chill
finely chopped
2 tsp cumin seeds
2 tsp black mustard seeds
1 tsp ground turmeric
a thumb-sized piece ginger
shredded
3 cloves garlic
crushed
400g baby spinach
½ lemon
juiced

Method

step 1
Cook the potatoes in boiling salted water for 10-15 minutes or until cooked through, then drain well.
step 2
While the potatoes are cooking, heat the sunflower oil in a frying pan over a medium-high heat and cook the onion with a pinch of salt for 10 minutes until beginning to caramelise, then add the chillies and spices. Cook for 5 minutes, then add the ginger and garlic, and cook for 2 minutes more. Add in the spinach along with 100ml of water and the cooked potatoes, and simmer for another 5 minutes until the spinach has wilted and the water has evaporated.
step 3
Season and stir in the lemon juice, then serve.